Clabber Girl Recipes - Baked Potatoes w/ Arugula/Pistachio Pesto
By: Tom McClanahan
Updated: August 2, 2012
Ingredients:
1 lb. red potatoes, sliced lengthwise
1/4 tsp. salt
1/4 tsp. pepper
1 TBSP olive oil
For pesto:
3 TBSP olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic
2 TBSP shelled pistachios
1/4 C. lemon juice slightly watered down
1 packed cup of arugula
Place cut potatoes in a bowl. Add salt and pepper. Add oil and toss to coat. Bake potatoes
in 400 degree oven for 15 minutes. Turn and bake another 10-20 minutes. Potatoes should be
consistency of a regular baked potato.
For pesto add remaining ingredients into a food processor. Puree. Then either toss the baked
potatoes in the pesto or you can garnish each one with the mixture.
1 lb. red potatoes, sliced lengthwise
1/4 tsp. salt
1/4 tsp. pepper
1 TBSP olive oil
For pesto:
3 TBSP olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic
2 TBSP shelled pistachios
1/4 C. lemon juice slightly watered down
1 packed cup of arugula
Place cut potatoes in a bowl. Add salt and pepper. Add oil and toss to coat. Bake potatoes
in 400 degree oven for 15 minutes. Turn and bake another 10-20 minutes. Potatoes should be
consistency of a regular baked potato.
For pesto add remaining ingredients into a food processor. Puree. Then either toss the baked
potatoes in the pesto or you can garnish each one with the mixture.
